DOCSLIB.ORG

VENPONGAL RECIPE | Fenugreek Leaves Pulao,Makki Ki Roti / Corn F

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
VENPONGAL RECIPE | Fenugreek Leaves Pulao,Makki Ki Roti / Corn F Ulundhu Kali / Uluntangali / Urad Dal Halwa – South Indian Recipe Ulundhu Kali / Uluntangali is a South Indian traditional delight. This traditional sweet is specially given to teen girls when they attain puberty mainly because as it strengthens the pelvic bones and muscles. This sweet is made of super nutritious ingredients like urad dal (Protein), palm jaggery(Iron) and gingelly oil (Vitamin E). You can have this healthy and nutritional dish for breakfast or as snacks. Good for adults and kids. Ingredients 3/4 Cup of Urad Dal (White) 1 and 1/4 Cup of Palm Jaggery 1/4 Cup of Gingelly Oil Pinch of Salt 1/2 Cup of water or as needed Method Grate the palm jaggery and keep it aside. Dry roast the urad dal lightly, let it cool for sometime. In a pan, heat the water, after it boils, add the palm jaggery , let it be in the flame until jaggery melts and stir it occasionally. Once it done, turn off the flame Powdered the urad dal finely or rava consistency using mixie or spice grinder. Using tea strainer, strain the jaggery syrup to get rid of impurities. In a medium flame, add the Jaggery syrup to the same pan, add a pinch of salt, bring it to a boil, add urad dal powder little by little and stir well to avoid lumps. Add oil little by little and keep on stirring until the mixture leaves the sides of a pan. Serve hot or cold with a tsp of ghee. Make a small balls, in the center, add a tsp of ghee. Sorry I didn’t use ghee in my recipe. Tips Adjust sweetness according to your taste buds. For sweetness, you can use yellow jaggery (Vellam) from sugarcane or Palm Jaggery (Karuppatti) from palm . Adding ghee gives you a rich taste. Addition of cardamom powder or coconut is optional. Always use gingelly oil for a authentic South Indian taste. Otherwise you can do full recipe with ghee. Try to avoid lumps while mixing. Adding a pinch of salt enhances sweetness. If you want more like a halwa padham, then you should add more ghee and oil. Health Benefits of Urad Dal “Best medicine for back ache ” Urad Dal Urad dal provides energy to the body. Rich in protein. Enhances digestion because of high in fiber content. Boost heart health because of high in magnesium level. Palm Jaggery Ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner and provides a good amount of minerals. Sambar Powder / Sambhar Podi / Curry Powder Sambar powder /sambhar podi / curry powder is a basic and important ingredient available in all South Indian kitchen. This sambar powder is prepared by sun drying and pan roasting of whole spices, make it to a fine powder using a spice grinder. Ingredients and method of making sambar powder may vary from one home to other home. This is my mom’s method. I can say, this powder is her magic wand in making most of her recipes not only in sambar preparation but also she treats it as a curry powder and uses it in curries, stir fries, kulambu, kootu & korma. It tastes extremely good and delicious. So everytime we return from India, our bags are filled with sambar powder, curry leaves powder, kulambu milagai powder and paruppu podi. So one fine morning my heart sank as I found that my spice supply was getting low . So I started making my own sambar powder after getting the formula from my Mom and it turned out really good. So here is the sambhar powder recipe so that any one can taste a slice of South Indian cuisine … Ingredients to make Sambar powder 1 Kg of Whole Coriander Seeds ( Dhania) 1 Kg of Dry Red Chillies (Varamilagai) 1/4 Kg of Whole Turmeric( Virali Manjal) 100 gms of Whole Black Pepper ( Milagu) 100 gms of Whole Cumin ( Seeragam) 100 gms of Fenugreek ( Vendhayam) 100 gms of Toor Dal ( Thuvaram Paruppu) 100 gms of Bengal Gram (Kadalai Paruppu) 50 gms of Mustard (Kadugu) Method for sambhar podi Measure the ingredients one by one correctly in a weighing machine. Dry the whole coriander seeds, whole turmeric and red chillies in a sunlight for 6 hrs. Roast the rest of the ingredients in a pan without oil, roast it one by one until it turns golden brown and aroma comes. Let it cool for 30 mins. Grind all the sun dry and dry roast ingredients in a spice grinder or flour mill to a fine powder. Spread the ground powder in a wide plate or in a newspaper to cool for 30 mins or 1 hr. Transfer it carefully to a airtight container. Tips Always be careful in roasting the spices, don’t burn it. You can use this powder to make sambar, Puli kulambu, curries, stir fries and korma. If you use whole turmeric, you have to give it to flour mill to grind. Do not grind it spice grinder, it will break the blade. If you use spice grinder, grind all the ingredients except turmeric. In that case, you can add turmeric powder separately in dishes. Storing is most important, so store it in a airtight container. Health Benefits of Sambar Powder Coriander Seeds : Protects against salmonella bacteria, aids in digestion, lowers blood glucose and cholesterol. Red Chillies : They not only add heat to the meal, high in vit A, boost immunity, weight loss, prevents cancer. Turmeric : Prevents cancer, natural pain killer, antimicrobial properties, treatment for depression, prevents Alzheimer’s disease and arthritis, help in weight loss Black Pepper : prevents cancer, weight loss, powerful antioxidants, dental health, antidepressant. Cumin : aids in digestion and respiration, good for lactating mothers, boost the immunity, prevents cancers. Fenugreek : good for diabetes, aids in digestion, good for skin disorders and lactating mothers, cancer prevention, rich in fibers Toor Dal and Bengal Gram Dal: Excellent source of carbohydrates, fibers and protein. Mustard Seeds : high in anti-inflammatory, antioxidants and anti fungal properties, rich in selenium, reduces migraine problems Tags : Sambar powder, sambar powder recipe, sambar podi, homemade sambar powder, sambar powder preparation, how to make sambar powder. Baked Sev / Low fat Omapodi Are you in a strict diet to lose weight ? Also craving to eat snack ? Then you should go for this kind of low fat snack… This tasty , low calorie Indian snack are made from besan flour and rice flour for crispness. Try this recipe and let me know your feedback. Ingredients 1/2 Cup of Besan Flour / Gram Flour 1 Tbsp of Rice Flour 1/2 Tsp of Red Chilly Powder 1/8 Tsp of Ajwain / Carom Seeds Pinch of Asafoetida / Hing 2 Tsp of Oil Water as needed Salt as needed Method Dry roast the ajwain / carom seeds for 1 min until you get nice aroma. Powder it with mortar & pestle into a fine powder. Soak this ajwain powder in a 2 Tbsp of water for 10 mins. Filter it using tea strainer and keep this aside. Sieve both besan and rice flour to a bowl. Add red chilly powder, hing and salt. Heat the oil and add it to the flour. Mix well. Finally add ajwain water little by little, mix well by hand. Add required water and make into a soft, smooth dough. Let it sit for 10 mins. Preheat the oven to 400 degree F. Grease your hand with oil Take a small quantity of dough , put it in the sev press. Press it in a circular motion directly to a baking tray, greased with oil. Bake it in a preheated oven at 400 degree F for 7-10 mins. Mine got baked in 8 mins. After it cool down, break the strands as a sev / omapodi and store it in airtight container. Tips You can use this for topping bhel puri / panni puri. Use small dotted hole plate in sev press to make omapodi / sev. Follow the same ingredients and deep fry it in oil, for a tastier plain sev. If you are not in diet, you can use butter for a great taste. Adjust red chilly powder and salt according to your taste buds. Don’t add too much of ajwain that gives you a bitter taste. In my first try, I did that mistake. While baking, keep an eye on the oven after 5th min, once you find color change, immediately switch it off and take it out. If you keep it for a longer time, it will turn brown, also taste bitter. Health Benefits of Besan Flour Rich in folate, iron, magnesium and phosphorus. High in protein and fiber. Great food for diabetic people. Improve heart health. .
Load more

Recommended publications
  • Main Items: Appam: Pittu: Dosa: Naan Bread: Kothu Parotta
    Main Items: Idiyappam Idly Chappathi Idiyappa Kothu Appam: Plain Appam Paal Appam Egg Appam Pittu: Plain Pittu Kuzhal Pittu Keerai Pittu Veg Pittu Kothu Egg Pittu Kothu Dosa: Plain Dosa Butter Plain Dosa Onion Masala Egg Dosa Masala Dosa Egg Cheese Dosa Onion Dosa Nutella Dosa Ghee Roast Plain Roast Naan Bread: Plain Naan Garlic Naan Cheese Naan Garlic Cheese Naan Kothu Parotta: Veg Kothu Parotta Egg Kothu Parotta Chicken Kothu Parotta Mutton Kothu Parotta Beef Kothu Parotta Fish Kothu Parotta Prawn Kothu Parotta RICE: Plain Rice Coconut Rice Lemon Rice Sambar Rice Tamarind Rice Curd Rice Tomato Rice Briyani: Veg Briyani Chicken Briyani Mutton Briyani Fish Briyani Prawn Briyani Fried Rice: Veg Fried Rice Chicken Fried Rice Seafood Fried Rice Mixed Meat Fried Rice Egg Fried Rice Fried Noodles: Veg Fried Noodles Chicken Fried Noodles Seafood Fried Noodles Mixed Meat Fried Noodles Egg Fried Noodles Parotta: Plain Parotta Egg Parotta EggCheese Parotta Chilli Parotta Nutella Parotta Live Item: Varieties of Appam Varieties of Parotta Varieties of Pittu Varieties of Dosa Mutton(Bone Boneless ▭): Mutton Curry (Srilankan & Indian Style) ▭ Mutton Devil ▭ Mutton Rasam ▭ Mutton Kuruma ▭ Mutton Varuval ▭ Pepper Mutton ▭ Chicken(Bone Boneless ▭): Chicken Curry (Srilankan & Indian Style) ▭ Chicken 65 ▭ Pepper Chicken ▭ Chicken Devil ▭ Chicken Tikka ▭ Butter Chicken ▭ Chicken Rasam ▭ Chicken Kuruma ▭ Chicken Varuval ▭ Chilli Chicken ▭ Chicken Lollipop Chicken Drumstick
    [Show full text]
  • VEG MENU FINAL.Cdr
    EVENTS & CATERERS 24 1 VEG MENU Aastik Event & Caterers beyond imagination..... STANDARD MENU SPECIAL MENU DELUXE MENU Welcome Drink One Welcome Drink Two Welcome Drink Three Roti One Veg Snacks (Regular or Spl) Two Veg Snacks Three Regular Snack One Rotis Two Chat / Five Spl. Veg. Rice One Spl. veg Rice Two Chinese / Italian Five Sp. Wet Curry Veg One Sp. Wet Curry Two Rotis Two Regular Wet Curry Veg One Regular Wet Curry One Spl. Rice Two Fry Curry Veg One Fry Curry Two Sp. Wet Curry Two Dal One Dal One Regular Wet Curry Two Sambar One Sambar One Fry Curry Two Rasam One Pickle / Chutneys Three Dal One Pickle / Chutneys Two Regular or Spl Sweet Two Sambar One Regular Sweet One Special Ice Cream One Rasam One 2 Regular Ice Cream One Fruit Stall ( Indian) Six Pickle / Chutneys/Powders Five 3 Mithai Mela ( per head 3p) Six Common Items Icecream (Reg or Spl) Four Plain Rice Common Items Fruit Chat ( Indian/ imported) Eight Plain Curd Plain Rice Curd Chutney Plain Curd Plain Papad Curd Chutney Common Items Green Salad Plain Papad Plain Rice Mineral Water Curd Chillies Plain Curd Sweet Pan Green Salad Curd Chutney Spl Salads Plain Papad Mineral Water 200ml Bottles Curd Chillies Spl Sweet Pan counter Green Salad Spl Salads Mineral Water 200ml Bottles Spl Sweet Pan counter PLEASE NOTE: SUPER DELUXE MENU SPL DELUXE MENU We provide plates, dishes, spoons, glasses and other items required in Welcome Drink Three Welcome Drink Three dining section Chat Five Mocktail Counter Five Chat Five Veg Snacks Three Party should arrrange tables, Veg Snacks Three Roti Three tablecloth, frills and wash basins Spl.
    [Show full text]
  • Ms. Sollazzo's Class Recipe Book
    Ms. Sollazzo’s Class Recipe Book 2020-2021 Picture of you making Materials/Ingredients it! Ingredients Materials ● 2 eggs ● Mixing bowl ● 3/4 Lb all purpose flour ● Hands or spatula (340 g) ● Pot or pan ● 2 oz caster sugar (55 g) ● Stove ● 2 oz unsalted butter (55 g) ● Plastic wrap ● 1 organic lemon ● Paper towels ● 1 organic orange ● Serving tray or bowl ● 3 tbsp candied fruit ● 2 tbsp sugar decorations or sprinkles ● 2 drops Rum or Brandy (not necessary) ● 1 drop Anise flavor ● 1 pinch table salt ● Sesame oil How to Make Struffoli Steps 1. This is a family tradition that has been passed down from generation to generation. I hope you enjoy the treat! 2. Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated. 3. After that, grate the lemon and orange to obtain zests. 4. Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt. 5. Finally, whisk until consistent. 6. Add the flour, a little at a time into the butter and eggs mixture. 7. Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs. 8. Now, compact and stretch out the crumbs until obtaining a consistent dough. 9. Eventually, wrap the dough and store into the lower part of the fridge at least 2 hours.
    [Show full text]
  • Easy Puttu Recipe
    Oat Bran Banana Muffins Recipe / Oat Bran Muffin No flour and no white sugar added, Oat Bran Banana muffins recipe are extremely delicious in taste, packed with protein and fiber. This is not oatmeal, but they are oat bran. These yummy muffins are made with brown sugar, banana and honey as the sweetener. Banana are added here. They are packed with nutrients,give you fuel to body. Adding banana gives moisture, flavor and sweetness. They are perfect breakfast muffin, it takes only ten minutes to get muffin into oven. Oat bran is the outer cover of the oats and they are very good for health, high in fiber, you can find this whole foods, Trader Joes. This recipe is I got it from trader joes box. Try this oat bran muffins at home and let me know in comment how it tasted. How to make Oat Bran Banana Muffins Recipe Ingredients for Oat Bran Banana Muffins Recipe Preparation Time : 15 mins Cooking Time : 15 mins Serves: 7 • 1 Cup of Oat Bran, Uncooked • 2 Tbsp of Brown Sugar • 1 Tsp of Baking Powder • 1/4 Tsp of Salt • 1/2 Cup of Milk • 2 Tsp of Flax Seed Powder • 1 Big Banana, mashed • 2 Tbsp of Honey • 1/2 Cup of Rasins • Few Cashews Method for Oat Bran Banana Muffins Recipe • In a bowl, combine dry ingredients, mix well. • Add milk, honey, mashed banana and oil, mix just until dry ingredients are moistened. • Add raisins, mix well combined. • Meanwhile, heat oven to 425 º F. • Pour the muffin batter to 3/4 of the muffin cups.
    [Show full text]
  • The Madras Presidency, with Mysore, Coorg and the Associated States
    : TheMADRAS PRESIDENG 'ff^^^^I^t p WithMysore, CooRGAND the Associated States byB. THURSTON -...—.— .^ — finr i Tin- PROVINCIAL GEOGRAPHIES Of IN QJofttell HttinerHitg Blibracg CHARLES WILLIAM WASON COLLECTION CHINA AND THE CHINESE THE GIFT OF CHARLES WILLIAM WASON CLASS OF 1876 1918 Digitized by Microsoft® Cornell University Library DS 485.M27T54 The Madras presidencypresidenc; with MysorMysore, Coor iliiiiliiiiiiilii 3 1924 021 471 002 Digitized by Microsoft® This book was digitized by Microsoft Corporation in cooperation witli Cornell University Libraries, 2007. You may use and print this copy in limited quantity for your personal purposes, but may not distribute or provide access to it (or modified or partial versions of it) for revenue-generating or other commercial purposes. Digitized by Microsoft® Provincial Geographies of India General Editor Sir T. H. HOLLAND, K.C.LE., D.Sc, F.R.S. THE MADRAS PRESIDENCY WITH MYSORE, COORG AND THE ASSOCIATED STATES Digitized by Microsoft® CAMBRIDGE UNIVERSITY PRESS HonBnn: FETTER LANE, E.G. C. F. CLAY, Man^gek (EBiniurBi) : loo, PRINCES STREET Berlin: A. ASHER AND CO. Ji-tipjifl: F. A. BROCKHAUS i^cto Sotfe: G. P. PUTNAM'S SONS iBomlaj sriB Calcutta: MACMILLAN AND CO., Ltd. All rights reserved Digitized by Microsoft® THE MADRAS PRESIDENCY WITH MYSORE, COORG AND THE ASSOCIATED STATES BY EDGAR THURSTON, CLE. SOMETIME SUPERINTENDENT OF THE MADRAS GOVERNMENT MUSEUM Cambridge : at the University Press 1913 Digitized by Microsoft® ffiambttige: PRINTED BY JOHN CLAY, M.A. AT THE UNIVERSITY PRESS. Digitized by Microsoft® EDITOR'S PREFACE "HE casual visitor to India, who limits his observations I of the country to the all-too-short cool season, is so impressed by the contrast between Indian life and that with which he has been previously acquainted that he seldom realises the great local diversity of language and ethnology.
    [Show full text]
  • Cocktails Martinis Non-Alchoholic Highballs Beers Wines & Bubbly
    Cocktails Wines & Bubbly 1 oz liquor | 9 5 oz | 8 oz | BTL 2 oz liquor | 12 HOUSE WHITE Blue Lagoon Vodka, blue curaçao, lime juice, 7 Up Moonlight Harvest Pinot Grigio, Canada 9 | 12 | 29 Caesar Bodacious Smooth White, Vodka, clamato juice, Worcestershire sauce, Haweli mix Canada 11 | 14 | 39 Funky Buddha White rum, cointreau, cranberry juice, blue curaçao HOUSE RED Mango Tango White wine, mango juice, coconut rum, lime Moonlight Harvest Shiraz, Mojito Canada 9 | 12 | 29 White rum, mint, sweet syrup, soda, lime Bodacious Smooth Red, Singapore Sling Canada 11 | 14 | 39 Gin, pineapple juice, orange juice, 7 Up, lime Berries & Bubbles HOUSE ROSE Raspberry vodka, chambord, soda Kerala's Island Moonlight Harvest, Rose, Vodka, cranberry, orange juice Canada 9 | 12 | 29 Sangria Haweli’s bar mix, red or white wine RED BTL Yellow Tale Melbac, Martinis Australia | 30 Peller Estates Proprietor's Reserve Merlot, 2 oz liquor | 14 Canada | 30 The Ultimate Longshot Cabernet Sauvignon, USA | 38 Cosmopolitan Wine O' Clock Shiraz, Vodka, triple sec, cranberry juice Canada | 41 Kama Sutra Michel Torino Cuma ORGANIC, Godet liquer, baja rosa Argentina | 49 Hess Allomi Napa Valley Cabernet Sauvignon, Mumbai Madness USA | 68 Bacardi rum, malibu rum, mango juice, lime juice Haweli’s Classic WHITE BTL Bombay gin, vermouth mist, olive Monkey Bay Sauvignon Blac, New Zealand | 33 Bangalore Beauty Wallaroo Trail Chardonnay, Rum, melon liquor, cranberry juice Australia | 39 ROSE BTL Jacob's Creek Moscato Rose, Non-Alchoholic Australia | 39 Lassi BUBBLY BTL Sweet
    [Show full text]
  • ROOMALI ROTI RECIPE / QUICK RUMALI ROTI,Butter
    ROOMALI ROTI RECIPE / QUICK RUMALI ROTI Roomali roti or rumali roti is a thin flat bread popular in south Asia. The term “Rumali” means “Hand Kerchief” the name suggests that the roti has to be rolled out as thin as possible. It is made with whole wheat flour and maida (All purpose flour). This roomali roti is soft,yummy in taste and a nice alternative to regular chapathi. It goes well with dal makhani or any side dish of your choice. I had it with kala chana masala. I will be posting the recipe for kala chana in my next post. Recipe Source : Chef Sanjay Thumma Ingredients 1 Cup of Wheat Flour 1 Cup of Maida / All Purpose Flour 2 Tbsp of Oil 1/2 Cup and 2 Tbsp of Water or as needed Salt to taste Make a paste of ghee and maida 1 Tbsp of Ghee/Oil 1 Tbsp of Maida/All Purpose Flour Yield : 10 Roti’s Method In a bowl, mix both the flours, oil, salt and water to make a soft dough. Keep aside for 15-20 mins. Make a equally sized balls out of the dough. Using rolling pin, roll out 1 ball about 5-6″ in diameter as thin as possible. Add a tsp of ghee(oil)- maida paste to the center of roti and spread it evenly. Roll the second roti to the same size of first roti. After that, place the second roti over the first roti. Roll out both the roti together to a very thin roti. Repeat the procedure to the rest of the dough.
    [Show full text]
  • Indian Vegetarian Recipes We Are Vegetarian Specialist
    -61- Indian Vegetarian recipes We are Vegetarian Specialist SWEETS D) Bengali(Milk) Items A) Badam Items Anar Kali - Pick-up Badam Kathli Kashmiri Apple Badam Kesar Kathli Champa Kali Badam Dry Fruit Kathli Cherry Malai Badam Anjeer Kathli Pink Malai Chop Badam Pista Kathli Bengali Kalakund - very soft Badam Biscuit Bengali Mix Plater Pick Up Badam Pista Casetta Cham Cham Badam Anjeer Roll Malai Singada Badam Pista Roll Kesar Vati Badam Fruit Dai Kadame Kheer Badam Tiranga Roll Sandesh Aam Badam Rakhi BenGali Kalkund (Sugar Free) Badam Pizza Cham-Cham [White] Badam Kattori Kamal Bhog Badam Mango Malai Sandwich Badam Jilebi Sandesh Illaychi Badam Anarkali Gulab Bhog Badam Water Melon Angoori Badam Jab – Jab Phool Khile Nawaratna Angoori Badam Halwa Tawa Mithai (Hot – Cool) Badam Cake ( Chaki) Basundi Badam Seera Rasamalai Badam Burfy Rasamalai Rose Flower Rasagulla B) Cashews Items Butter Rasugulla Kaju Kathli Aagra Basundi Kaju Roll E) Halwa Items Kaju Pista Roll Kaju Pista Cake Carrot Halwa Kaju Anarkali Kasi Halwa Kaju Water Melon Ashoka Halwa Kaju Apple Moong Dhall Halwa Kaju Square Double Takker Badam Halwa Kaju Dai Aagrot Halwa Kaju Halwa Surakkai Halwa Kaju Biscuit Beetroot Halwa Kaju Casetta Bombay Halwa Kaju Seera Gajjar Halwa Kaju Kas Kas Roll Maskoth Halwa Dry Fruit Halwa C) Maida Items Pancharatna Halwa Jalebi Tawa Halwa Malpoova Sada Velleri halwa Kaju Halwa Rabadi Malpoova Diamond Cakes Pista Halwa Mawa Kachodi Surya Kala Chandra Kala Badhusa -62- F) Khowa Items K) Payasam Items Gulab Jamun Semiya Payasam Kala Jamun Milk
    [Show full text]
  • C a T E R I N G M E N U 2000 Ray Moss Connector, Johns Creek, GA 30022
    C A T E R I N G M E N U 2000 Ray Moss Connector, Johns Creek, GA 30022 Catering inquiries please call: (470) 380-8124 www.sankrantirestaurants.com SOUTH INDIAN / TAMIL SMALL TRAY MEDIUM TRAY LARGE TRAY S.NO ITEM NAME DESCRIPTION (2.25" DEEP x 12" LONG) (2" DEEP x 19" LONG) (3" DEEP x 19" LONG) VEG CURRIES : TN-1 Arachu vitta sambar $30 $45 $60 TN-2 Paruppu Urundai Kulambu Steamed lentil dumpling in tangy curry $40 $60 $90 TN-3 Vendakkai Pulikulamb Okra Gravy curry $40 $60 $90 TN-4 Beans Paruppu Usil Cluster beans poriyal $40 $60 $90 TN-5 Vazhaipoo Usili Banana flower with lentils Fry $40 $60 $90 TN-6 Keerai Masiyal with Paruppu Mashed spinach Dal $40 $60 $90 TN-7 Kothavarangai Varuval Cluster BeansGravy curry $40 $60 $90 TN-8 Chettinad Vellai Kurma Chettinad style white Korma $40 $60 $90 TN-9 Poondu Vengaya Kulambu Garlic onion curry $40 $60 $90 TN-10 Chettinad Mushroom Masala $40 $60 $90 TN-11 Milagu pongal Pepper pongal $40 $60 $90 TN-12 Urlai Roast Baby potato roast with chettinad masala $40 $60 $90 TN-13 Kuzhipaniyaram $40 $60 $90 TN-14 Ragi sevai Finger millet $40 $60 $90 TN-15 Vada curry $40 $60 $90 TN-16 Ennai Kathirikai Brinjal Gravy Curry(Eggplant) $40 $60 $90 TN-17 Banana Stem Mor Kootu Plantain stem curry in yogurt $40 $60 $90 TN-18 Paruppu Kulambu Dal Dal curry $40 $60 $90 TN-19 Mullangi Sambar $30 $45 $60 1 of 2 C A T E R I N G M E N U 2000 Ray Moss Connector, Johns Creek, GA 30022 Catering inquiries please call: (470) 380-8124 www.sankrantirestaurants.com SOUTH INDIAN / TAMIL SMALL TRAY MEDIUM TRAY LARGE TRAY S.NO ITEM NAME
    [Show full text]
  • APPETIZERS Served with Tamarind Chutney and Mint Chutney
    676 Stony Hill Rd, Morrisville, PA 19067 Phone: 215-369-7016 ; 215-369-7017 Fax : 215-369-7018 Lunch Buffet 6 Days a Week LUNCH DINNER Tuesday - Friday 11:30am - 3:00pm Tuesday - Thursday & Sunday 5:00pm - 10:00pm Saturday and Sunday 12:00pm - 3:00pm Friday and Saturday 5:00pm - 10:30pm CLOSED ON MONDAY APPETIZERS Served with Tamarind Chutney and Mint Chutney SAMOSA (Two per order) 4.95 Crisp turnovers stuffed with spiced potatoes and peas PALAK KULCHA 4.95 Scrumptious bread stuffed with lightly sautéed spiced spinach and herbs ONION BHAJIYA 4.95 Spring onion fritters served with chutney VEGETABLE PAKORA 4.95 Vegetables in lightly seasoned lentil flour batter and deep fried CHILI PAKORA 5.95 Fresh green chili stuffed with spiced mixture, dipped in batter and deep fried PANEER PAKORA 6.95 Homemade Indian cheese square dipped in batter and fried to golden perfection VEGETABLE ASSORTED APPETIZERS 8.95 Vegetable samosa and vegetable pakora - serves two ALOO TIKKI CHOLE 8.95 Small patties made with potatoes, coriander and ginger. Served with or without chickpeas CORN MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers GOBI MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers Page 1 of 15 CHILI PANEER 11.95 Fresh green chilli stuffed with spiced mixture, dipped in batter and deep fried TANDOORI PANEER TIKKA 11.95 Fresh Indian homemade cheese cubes, marinated in spices, grilled to perfection in a clay oven and served with onions and bell pepper.
    [Show full text]
  • Lohri Celebrations
    Lohri Special Menu Join us for the Lohri celebrations at Indus Express as we get ready to welcome the new season with an array of scrumptious North Indian delicacies specially crafted by our culinary maestros. 08th to 17th January 2021 | 7:30 PM to 11:45 PM Vegetarian INR 1600 all inclusive per person Welcome Drink Masala chaas On The Table Amritsari papad, Aam papad, Gajak, Gur, White butter, Sirka pyaz, Panchranga pickle Appetizers Amritsari kamal kakdi Sigdi paneer Tandoori sabzi aur phalon ki chaat Vegetable Shorba With Papad Basket In The Earthen Pot Masaledar kathal Ujagad Singh ke aloo wadi Choliyan paneer Langarwali dal Brown onion pulao Sarson ka saag with makki ki roti Indian Bread Basket Laccha paratha Butter naan Desserts Kulfa, Kullhad wali phirni, Gajar halwa tart Petit Fours Khatti meethi goliyan, Paan burfi Non-Vegetarian INR 1750 all inclusive per person Welcome Drink Masala chaas On The Table Amritsari papad, Aam papad, Gajak, Gur, White butter, Sirka pyaz, Panchranga pickle Appetizers Sigdi murgh tikka Jalandhari mutton chaap Amritsari macchi Vegetable Shorba With Papad Basket In The Earthen Pot Shab deg Bhuni murghi Ujagad Singh ke aloo wadi Langarwali dal Brown onion pulao Sarson ka saag with makki ki roti Indian Bread Basket Laccha paratha Butter naan Desserts Kulfa, Kullhad wali phirni, Gajar halwa tart Petit Fours Khatti meethi goliyan, Paan burfi F o r t a b l e r e s e r v a t i o n s , p l e a s e c a l l A n u j K u m a r : + 9 1 9 7 1 1 0 9 7 9 6 7 | + 9 1 8 7 5 0 1 9 6 8 1 5 Metro Station Complex, Sector 21, Dwarka-110075 T - +91 11 6600 3000 | [email protected] | https://vivantahotels.com Follow us on : vivantadwarka Vivantadwarka vivantadwarka *Terms and conditions apply..
    [Show full text]
  • How to Make Aloo Paratha / Potato Stuffed Indian Bread
    How To Make Aloo Paratha / Potato Stuffed Indian Bread Potato stuffed Indian flat bread also called aloo paratha in Hindi (amalgamation of two words, parat and atta which means layers of cooked dough) is a very popular breakfast dish in India. This flat Indian bread are made with whole wheat flour, stuffed with boiled potatoes, carom seeds, spices and ghee (clarified butter), cooked on a hot skillet with oil or butter and served with butter, yogurt and pickle. This is my classic family favorite paratha recipe. Every week I make variety of stuffed paratha, the stuffing may vary like spinach, cauliflower and peas. But I love aloo (potato) paratha, they are rich and delicious also I have added ajwain (carom seeds) to it, which makes the paratha more flavorful and aids in good digestion. Apart from that, I added some black salt, sugar and lemon juice, so you can taste all kinds of flavor on every single bite of paratha. Try this easy aloo paratha and let me know how it turned out. You can also serve aloo ajwain paratha with dal makhani or dal tadka . Check out food wine conference and the Idaho potato commision I’m entering this recipe for Idaho Potato Commission’s recipe contest as part of the Food and Wine Conference this summer in Orlando, FL. This conference will take place from July 17 through July 19, 2015. You can also enter to win this recipe contest. Contest deadline is June 20, 2015. How to make aloo paratha Ingredients For the Dough • 1.5 Cups of Whole Wheat Flour • 2 Tsp of Vegetable Oil • 1/2 Tsp of Salt • 3/4 Cup + 2 Tbsp of Warm Water For the Stuffing • 2 Yellow Idaho Potatoes • 1/8 Tsp of Carom Seeds (Ajwain / Omam) • 1/2 Tsp of Ginger Paste • 1/2 Tsp of Red Chilly Powder • 1/2 Tsp of Coriander Powder • 1/2 Tsp of Garam Masala • Pinch of Black Salt (optional) • 1 Tsp of Lemon Juice • Pinch of Sugar • 1 Tsp of Ghee (Clarified Butter) • Salt as needed Method Making of Potato Stuffing • Wash and prick the potatoes here and there with fork.
    [Show full text]